how to make caprese steak salad

Caprese Steak Salad

  • Author: Kate Morgan Jackson
  • Prep Time: 90 minutes (including marinating time)
  • Cook Time: 6 minutes
  • Total Time: 1 hour 36 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


This easy summer recipe for caprese steak salad combines the classic caprese ingredients of tomato, basil and mozzarella with juicy grilled steak. 


  • 1 pound hanger steak
  • 1/2 cup olive oil
  • 1/8 cup balsamic vinegar
  • 1 teaspoon mustard
  • 1 clove garlic, minced
  • Pinch each of salt and pepper
  • 1 head romaine lettuce, chopped
  • 1 pint cherry tomatoes, cut in half
  • 1 cup mozzarella, either cubes or balls, room temperature
  • ½ cup basil leaves, chopped


  1. Prepare marinade: mix ¼ cup olive oil, vinegar, mustard, garlic and salt and pepper.Pour half of it into a measuring cup and set aside (this will be our dressing).  Put the rest in a zippered plastic bag.  Add steak and let it marinate in the fridge for at least an hour.
  2. When you are ready to prepare dinner, add the rest of the olive oil to a skillet (cast iron if you have it!). Heat oil over high heat for a couple of minutes and then carefully place the steak in the skillet.  Cook without moving it for about 3 minutes, then turn and cook for another 3 minutes or until thermometer registers 125 for medium rare.  Remove and let steak rest while you make the rest of the salad.
  3. Toss lettuce, tomatoes, cheese and basil together in a large bowl. Drizzle the reserved marinade over the mixture, tasting as you go so you don’t add too much.
  4. Slice the steak against the grain into thin slices and add to the salad bowl with any juices. Toss again.
  5. Grind some fresh pepper on top and serve!